Chase’s take: “Definitely delicious!”

This simple quiche recipe makes for a delicious meal! I have even assembled this the night before and baked it the next day. It stores very well in the fridge and tastes just as delicious when heated up to eat as leftovers.

This dish is also very versatile so you can add your favorite vegetables or meat to make it your own.

I hope you enjoy this meal as much as we do!

(Click pictures to enlarge)

Sausage & Spinach Quiche

Here’s what you’ll need:

12oz Frozen spinach (thawed)

½ lb Breakfast sausage

2.5 oz Sliced olives

8 oz Sliced crimini mushrooms

¼ c Shredded parmesan cheese

½ c Shredded Mozzarella cheese

2 Garlic cloves

4 Large eggs

1 C milk

Salt + Pepper

Olive Oil

1. To start, pre-heat the oven to 350 degrees
2. Lightly coat a 9-inch pie dish with non-stick cooking spray
3. Squeeze the excess water out of the thawed spinach and place at the bottom of the pie dish
4. In a skillet, place about a tablespoon of olive oil and add minced garlic cloves
5. Cook the minced garlic for 1-2 minutes on med-high heat until fragrant, then add the sliced mushrooms and sauté until soft and dark brown (reserve 6-8 mushroom slices for garnish if desired)
6. Remove the cooked garlic and mushrooms and layer them on top of the spinach
7. In the same skillet, cook the breakfast sausage until cooked through and then add on top of the mushrooms and spinach, adding the sliced olives on the top of the sausage.
8. In a separate bowl, add the eggs and milk; whisk until combined. Then add the shredded cheese and stir until combined. Season the egg mixture lightly with salt and pepper
9. Pour the egg and cheese mixture over the other ingredients in the pie dish and assemble the reserved mushrooms on the top
10. Bake the quiche at 350 for 45-50 minutes or until the cheese is golden brown (ovens may vary)